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I
Origin
Campania
II
Description
Baked choux pastry rings filled with pastry cream and topped with candied cherries and a piping of cream — the Neapolitan celebration pastry for the Feast of Saint Joseph (Father's Day) on 19 March. The baked version differs from the fried version (zeppole fritte) in that the shell is crisp and dry rather than yielding. Both versions use a crema pasticcera densa (stiff pastry cream) and black cherries in syrup as the canonical toppings.
III
The Thread
—Double-ring choux pastry filled with cream — same choux ring format, French version with praline cream rather than pastry cream French
—Choux-based puffed pastry for festivities — same choux dough technique used for celebration pastry Spanish
—Puff and choux pastries made specifically for the Feast of Saint Joseph — same festive calendar connection Portuguese
IV
Flavour Context
Rich, creamy and eggy; the pastry cream is dense and vanilla-fragrant; the cherry's sweetness and slight sourness cuts the richness; the crisp shell gives way to cream — Neapolitan celebration pastry at its best
Pillars V — VII
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